Inji/Ginger Pickle - Tasty Traditional Recipes
Ingredients
Inji/Ginger – 350 gm (or 3/4 lb) cut into thin slices or finely chopped
Shallots – 8 chopped fine (Optional. You do not need to use them if you are making it for sadya )
Green chilies – 4 – 5 chopped fine
Chilly powder – 3 – 4 tsp (adjust it according to your spice tolerance)
Fenugreek powder/uluva podi – 1/2 tsp
Hing/Asafoetida – A pinch (Optional)
Tamarind/puli – Small lime-sized or to taste
Jaggery – 2 tbsp or to taste
Curry leaves – 3 sprigs
Mustard – 1/2 tsp
Dry red chilies – 2
Coconut oil – 1/4 – 1/2 cup ( Or as required to fry ginger)
Salt – To taste
Method
Fry ginger pieces in oil until brown and crispy. When it cools down, coarsely grind in a mixie.
Soak the tamarind in warm water(around 1.5 cups) and extract its juice.
Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. Add dry red chilies, chopped shallots (if you are using them) and saute until the shallots turn brown. Now add the green chilies, curry leaves and saute for a few more minutes.
Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. Cook for another 10 – 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle though I have it like a curry :).
Tips:
You could also grate ginger instead of chopping it. Squeeze out the juice, fry and coarsely grind them in a mixier.
Add more green chilies, if you wish to avoid chilly powder.
Tasty Traditional Recipes
